Pollo Adobo Con Papas Recipes

POLLO ADOBADO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
• Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
• Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
• Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

NOPALITOS CON PAPAS

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.

POLLO CON PAPAS

Steps:

• Gather all the ingredients needed.
• Heat olive oil in a large skillet. Season the chicken with salt and pepper and place skin side down in the pan. Cook for 5 minutes per side until browned.
• While the chicken is frying, place the chilis in a bowl of water and microwave for 3 minutes. Remove and let sit for 5 minutes.
• Add the tomatoes, water and chilis to a blender. Blend until smooth, then strain through a fine strainer. Press through with a spatula until all the pulp has been pressed through.
• Remove the chicken from the pan. Add the onion and garlic and cook for 3 minutes. Add the chicken bouillon, bay leaf, thyme, oregano and coriander and stir.
• Add the carrots and potatoes and cook for 5 minutes, stirring often.
• Add the tomato puree and stir. Cook for 10 minutes.
• Add the chicken into the sauce and simmer over medium heat for 30 minutes.
• Add the olives and continue simmering for another 5 minutes. Remove the bay leaf before serving.
• Serve with bread or over a bed of rice.
• Enjoy every bite!

POLLO CON PAPAS

Steps:

• Add olive oil to cooking pan and add green peppers, onions, and garlic. Mix and cook on medium for 4-5 minutes. Then add chicken and cook on both sides until slightly brown, then add tomato sauce, Goya adobo, white wine and potatoes. Cook on medium,covered until potatoes are done. Taste sauce, then add additional salt and pepper to taste. Mix and on low for another 2-3 minutes.

POLLO ADOBO CON PAPAS

Steps:

• To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add anchos; sauté 2 minutes or until anchos are blistered. Combine anchos and 2 cups water in a small bowl. Cover and let stand 20 minutes or until tender. Combine ancho mixture, 1/4 cup vinegar, and next 7 ingredients (1/4 cup vinegar through garlic) in a blender; process until smooth. Strain marinade through a medium-mesh sieve into a bowl; discard solids. (Adobo will have the consistency of steak sauce.) To prepare remaining ingredients, remove and discard giblets, neck, and skin from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place the chicken, breast side down, on a cutting surface. Cut in half lengthwise along the backbone. Combine 1 cup marinade and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 4 hours. Preheat oven to 375°. Remove chicken from bag, reserving marinade. Place chicken on a broiler pan or rack of roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Pour 1/3 cup water into pan. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken. Bake at 375° for 1 hour or until thermometer registers 160°. Brush the reserved marinade over chicken and potatoes, and bake an additional 10 minutes. Place chicken and potatoes on a platter. Combine onion and 1 tablespoon vinegar in a bowl; arrange around chicken and potatoes. Garnish with watercress sprigs, if desired.

POLLO CON CREMA Y PAPAS (CHICKEN, POTATOES IN SOUR CREAM SAUCE)

Steps:

• First start off by bringing your water, potatoes and 1 tbsp chicken flavoring to a boil uncovered.
• While the potatoes are boiling melt the tbsp of butter in a skillet and saute the onions, garlic and tomatoes for 5 minutes. Next add the chicken breast strips and cook on medium heat until chicken is no longer pink.
• Check your potatoes. As soon as a fork pierces them and slides in easliy immediately take them off the heat and drain the liquid reserving it in a bowl. Next add half of the reserved liquid in the with chicken and add your sour cream. Bring the heat down to a high simmer or medium low heat.
• Make sure to stir the sour cream in fully. Add the rest of the reserved liquid if needed. The mixture should almost coat the back of a spoon. Next, add your poblano peppers, potatoes and the last tbsp of the chicken flavor.
• Cover and continue to cook on medium low until the cream sauce coats the back of a spoon and is thickened (10 minutes).
• Last but not least season with cracked black pepper and salt as needed and serve.

CANARY ISLAND STYLE POLLO EN ADOBO

Steps:

• Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, if using and olive oil.
• Add wine and combine well.
• Coat chicken with marinade, and refrigerate several hours.
• Heat oil over medium heat in a skillet.
• Fry chicken pieces until cooked through-about 20 minutes, lowering heat to medium low after chicken initially sears.
• This can be made with boneless, skinless breasts--just reduce cooking time accordingly.
• This can also be made on the grill-the flavor will be even better!